Asian Cabbage Rolls

A friend shared this recipe from the Kitchn's site and with a few twists and adaptations, it was a great Whole30 friendly recipe perfect for dumpling night in our house. The kids made traditional dumplings with my in-laws and I made an adapted version that worked for my no gluten, no flour diet (and in the making upped the veggies since they prefer a more meat-heavy dumpling.)

Ingredients:

1 large head napa cabbage 
1 tsp salt 
1/2 lb ground pork, chicken or turkey
1/2 c. cooked riced cauliflower (or white rice)
1/4 pound shiitake mushrooms, finely chopped
1 large egg, beaten 
1 1/2 tsp toasted sesame oil 
2 Tbls coconut aminos (or reduced-sodium soy sauce)

One 1-inch piece fresh ginger, peeled and grated 
3 cloves garlic, grated or 2 tsp garlic paste 
Freshly ground black pepper 
3 scallions, chopped 
1 cup fresh cilantro, chopped

FOR THE SAUCE:
2 Tbls coconut aminos (or soy sauce) 
2 Tbls rice vinegar 
1/3 cup low-sodium chicken broth 
1 Tbls toasted sesame oil 
1/2 teaspoon sugar
OPTIONAL: 1/2 - 1 tsp. sriracha or other hot chili sauce, to taste 

Directions:

1. Preheat the oven to 400°F. 

2. Remove 8-12 large outer leaves from the heads of cabbage. Core the remaining cabbage and either puree it finely in the blender or chop it very fine. Sprinkle it with salt and set aside in a colander.

3. In a large bowl, mix the ground meat, cauliflower rice, mushrooms, beaten eggs, sesame oil, coconut aminos, ginger, garlic, and black pepper. Stir in the scallions
and cilantro. Squeeze any remaining water out the salted cabbage and stir the cabbage in as well.

4. Lay a cabbage leaf down with the stem end facing you. Place a generous scoop of the meat mixture into the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down in a baking dish. Repeat with the rest of the cabbage leaves and meat mixture, placing 2 rows of 6 rolls in each dish. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to bake with them.)

5. Make the sauce. Whisk together all the ingredients in a small bowl and pour it over the cabbage rolls. 

6. Bake for 40 minutes, or until cooked through and leaves begin to brown. Serve drizzled with the pan juices.